McNary's Irish Red

Partial Mash Recipe

Submitted By: Jmshamblin (Shared)
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Brewer: Matt Shamblin
Batch Size: 5.00 galStyle: Irish Red Ale ( 9D)
Boil Size: 6.48 galStyle Guide: BJCP 2008
Color: 11.9 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 17.6 IBUsBoil Time: 60 min
Est OG: 1.042 (10.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 4.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Deer Park (R), Bottled Water Water 1
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
8.00 oz Toasted Malt (27.0 SRM) Grain 3
5 lbs Pale Liquid Extract (8.0 SRM) Extract 4
1.00 oz Hallertauer [4.8%] - Boil 60 min Hops 5
1.00 oz Tettnang (Tettnang Tettnager) [4.0%] - Boil 1 min Hops 6
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 7

Notes

Preheat your oven to 350º F (177º C). Spread the whole malted barley grain on a cookie sheet and toast it for 10 minutes, until it turns slightly reddish. Add the cracked toasted barley and the cracked crystal malt to 1.5-5 gallons (5.7-19 liters) of water.

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